Ethiopia Yirgacheffe Aricha G1 washed Specialty-87,5p Pörkölt kávé 1000g-V
Ízjegyek: Nektarin, csokoládé
A Gedeo helyi termelői által, 2050 méteres tengerszint feletti magasságban termesztett kávé igazán különleges ízélményt kínál. Élénk, bogyós gyümölcsökre emlékeztető ízjegyei fokozatosan citrusos árnyalatokkal egészülnek ki, végül a lágy, mégis karakteres bogyósgyümölcsös ízvilág válik meghatározóvá.
| Country of origin: | Ethiopia |
| Region: | Yirgacheffe, Sidamo |
| Type: | Heirloom |
| Process: | Washed |
| Altitude: | 2050m |
| Roast: | Light |
Espresso Brewing Guide
| Ground Coffee Dose: | 18g |
| Liquid Espresso Yield: | 40-45 g |
| Brew time: | 28–32 sec |
| Temperature: | 93-95°C |
About the region
irgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.
Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.
In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
About the coffee
All coffee is selectively hand-harvested before being delivered to a collection center or directly to the washing station. At the washing station, coffee is sorted to remove damaged or underripe cherry. Cherry is then delivered raised beds to dry under shade for 10-14 days until moisture content reaches 12%. During this time, the cherry is regularly turned and hand sorted several times to remove any damaged or discolored cherry. This level of labor and love results in a truly exquisite cup profile.
About the processing method
Washed coffee, sometimes referred to as “wet processed,” is the most common method used in specialty coffee. It’s known for showcasing the coffee’s character with a clean, bright flavor.
Right after harvest, the skin and most of the fruit are removed. The seeds are then soaked in water, allowing fermentation to break down the sticky mucilage layer surrounding them. After a thorough washing, they’re dried to the perfect moisture level.
By removing the fruit early in the process, washed coffees allow the seed’s origin to shine through. If you’ve ever had a coffee described as “clean” or “bright,” chances are it was washed. This method emphasizes acidity and clarity, making it a go-to choice for single origins where farmers want to highlight terroir, or the unique characteristics of the soil, climate, and elevation where the coffee was grown.
